Recipe by Allrecipes
"These authentic chicken enchiladas with mole sauce were inspired by a dish served at Seattle's La Carta De Oaxaca restaurant. Chocolate and dried chiles make a rich and flavorful sauce that tops the moist and tender chicken enchiladas."
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poblano peppers, seeded and thinly sliced
Anaheim peppers, seeded and thinly sliced
skinless, boneless chicken thighs, cut into chunks
dried guajillo chiles, stemmed and seeded
dried ancho chiles, stemmed and seeded
corn tortilla, cut into 1-inch strips
tomatoes, cut in half crosswise
tomatillos, cut in half crosswise
salt to taste
white sugar, or more to taste
dark chocolate, coarsely chopped
fresh cilantro, coarsely chopped
crumbled queso fresco
Absolutely wonderful! Thanks, this is a keeper! Reviewed First Faceless Frenzy Western Allstars 2012
Just finished making this for dinner tonight. Luckily I did not have to work - the time involved is lengthy but well worth it. My husband and I gobbled it up! The recipe as written makes a lot of extra mole sauce, so I froze the leftovers. Probably could have done with only half the amount. And as another reviewer noted, I cut back on the chicken broth in the mole sauce (used about 1/2 the amount). We will make this again, on another day when we have a lot of time. Would recommend chopping everything up beforehand, rather than as you go like I did! It would probably save a lot of time in prep.
This was very good. The video, in addition to showing the authenticity of this recipe, was also helpful as part of step 4 is missing: adding the cooked tomatoes and tomatillos to the blender and blending with the chile mixture. I followed the recipe exactly with two exceptions that I also recommend: 4 cups chicken broth was way too much for simmering the chicken in step 1. I used 2 cups and it was still too much. Next time I will use just enough to cover the chicken. Next, instead of adding 2 cups broth to the mole in step 6, I added a little at a time until the mole was the right consistency, tasting as I went. It ended up being only 1 cup. Finally, as a note: this recipe will make about a quart of mole -- roughly twice as much as you will need. Personally, I will be making more chicken rather than waste the mole!
I selected this recipe to make because I had leftover mole (Rick Bayless version) to use and poblanos and Anaheim peppers in the garden. So, I only made the chicken filling for enchiladas which has a very good flavor. The amount of meat to broth seems off. I had to reduce the liquid for a long time. I'd add more meat - say 2#, or reduce the chicken broth by 1 cup next time.
I have made the chicken alone many times to go with fajitas or as a side. I do not reduce the amount of broth but I use a little more chicken (how does 4 thighs make 12 enchiladas? ? They must be large ones) . You need to let the chicken simmer for a while and using that much broth makes the chicken and peppers/onions extremely flavourful and tender. Don't be fooled by the lack of ingredients in the chicken... just be patient and let the liquid boil off and you will be left with tons of flavor.
And I thought mine was the best, You got this one right, its great
This was as good as any I've had in a restaurant! I doubled the recipe, but not the fresh peppers and tomatoes, but yes on the dried chiles. It took a lot longer than 2 hours, and used every pan I had in the house, but it was well worth it!
I only made the chicken part of this dish. It was good.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Enchiladas With Mole Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 739
** Calories from Fat: 313
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